Method:

Preheat the oven and a baking tray.

Place the fillet on a chopping board, with a sharp knife make a horizontal slit along the length of the fillet to make a pocket.

Take 5 apple slices and arrange in a single layer along the length of the pocket. Arrange the black pudding on top of the apple slices and cover with a layer of the sage leaves. Hold together the cut edges of the fillet. Wrap with the bacon rashers around the fillet until it is completely covered.

Place the fillet on the preheated tray and drizzle with olive oil. Roast for about 30 minutes until the bacon is crispy and the juices from the meat run clear.

To make the sauce; place all the sauce ingredients and remaining eating apple slices into a small saucepan. Cover and simmer for 10 minutes, to soften the ingredients. Stir well and put to one side, with the lid on, until ready to serve.

Serve the fillet sliced with the apple sauce and your favourite accompaniments. Also tastes good cold with a salad, if you have any leftover!